Ingredients

serves 6 to 8

　　Unsalted butter, for the baking dish

　　2 small heads cauliflower (about 3 pounds total), cut into 1-inch florets

　　12 ounces soft goat cheese, crumbled

　　1/4 cup fresh orange juice (1 orange)

　　1/4 cup homemade or low-sodium store-bought chicken stock, or water

　　2 teaspoons chopped fresh thyme

　　2 tablespoons all-purpose flour

　　Coarse salt and freshly ground pepper

　　3 ounces thinly sliced prosciutto (about 5 slices), coarsely chopped

　　

Step 1

Preheat the oven to 375°F. Butter a 2-quart casserole or an 8-inch-square baking dish; set aside. Bring a large pot of water to a boil. Add the cauliflower; cook until just tender, 4 to 5 minutes. Drain.

　　

Step 2

Whisk together 8 ounces goat cheese and the orange juice, stock, thyme, flour, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Toss in the cauliflower and prosciutto. Spoon into the buttered dish. Top with the remaining 4 ounces goat cheese.

　　

Step 3

Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.